Prepare this dish for lunch or dinner. It is so tasty that it can be served for a holiday, because it is also presentable. Guests will appreciate this move and you can be sure that everyone will ask for more. This is tasty, juicy meat that will not leave anyone indifferent.

To get a tasty dish, it is always important to choose quality products. When it comes to shanks, you need to be extra careful since they are meat. If you choose a bad product, you can get poisoned in no time.

1. First of all, as always, the appearance of the product is important. The skin on the shank should be white. There should be no stains, stains, traces of blood or other defects on the surface;
2. Next you need to consider the meat. The fat should be evenly distributed throughout the meat, not be knocked down on one side. It is also important that the cut is fresh. That is, the meat was not weathered;
3. You can press on the knuckle to check the freshness of the product. The dent from your finger should disappear instantly. If this happens within a few seconds, then it is better not to buy meat;
4. The lard must be white. If the fat in the meat is pinkish, it means that the pork may have been soaked in potassium permanganate to give it a brighter and fresher look;
5. The meat should have a natural color. That is, it should be pink. Not too dark and not too light;
6. Dark meat will indicate the age of the meat (that is, the pig was old). Yellow fat can tell you this. Old meat takes much longer to cook than young meat and as a result is not as tender, it is tougher;
7. The aroma of the product is also important. It should be sweet. Any other smells, especially spices, should put you off buying the product. Spices are often rubbed onto spoiled meat products so that they smell pleasant and buyers purchase the product on a subconscious level (the aroma is pleasant).

Having chosen a shank, you can safely go home to prepare a delicious lunch or dinner. Not only adults will like it; even children will appreciate the tender meat.

Classic pork knuckle baked in the oven

Cooking time

calorie content per 100 grams

Of course, first of all, as always, we will share with you the classics. As always, you simply must try it.

How to cook:

Tip: instead of tkemali, you can use regular tomato paste or tomato juice.

Pork knuckle baked in the oven in foil

If you bake meat in foil, it will be much softer and more tender. Use your favorite spices to make the dish even tastier.

How much time - 2 hours and 10 minutes + marinating.

What is the calorie content - 431 calories.

How to cook:

1. Peel the garlic, wash the cloves and dry them;
2. Rinse the shank and cut off the black marks with a sharp knife;
3. Using a knife, make punctures all over the surface and fill them with garlic cloves;
4. The slices should fit completely into the punctures and not stick out;
5. Mix mayonnaise with mustard, add salt and pepper to taste;
6. Leave the meat to marinate for one hour;
7. After this, wrap the shank in foil and bake it for two hours at 200 Celsius;
8. Then cut into portions and serve.

Pork knuckle baked in the oven with potatoes

If you cook everything according to the recipe, you can end up with an excellent dish. It can be served for lunch or dinner. Suitable even for holidays.

How long does it take – 2 hours + marinating.

What is the calorie content - 197 calories.

How to cook:

1. Pre-turn on the oven at 250 Celsius;
2. Peel the potatoes, cut them into cubes and rinse them to remove starch;
3. After this, add water and cook for ten minutes. The potatoes should only be half cooked;
4. Peel the garlic, crush each piece with the handle of a knife;
5. Chop the laurel leaves and place in a mortar;
6. Add garlic, a little salt and oil, grind into a homogeneous mass;
7. Wash the shank thoroughly and pierce it in several places;
8. Fill the pierced areas with garlic mass;
9. Leave the pork to marinate for at least thirty minutes;
10. After this, place it in a deep baking pan and sprinkle with black pepper;
11. Place in the oven for ten minutes;
12. After this, reduce the temperature to 160 degrees;
13. Bake the shank for another hour;
14. After this, arrange the potatoes around the shank, salt and season with pepper to taste;
15. Bake everything together for another thirty minutes.

Tip: you don’t have to pre-cook the potatoes, but then you need to add them to the pork from the very beginning.

Recipe for pork knuckle baked in a sleeve with beer marinade

This is the longest method of cooking shanks. But the marinade in the form of beer will make the taste of the dish simply unforgettable. You can't miss this!

How long is it - 3 hours and 20 minutes.

What is the calorie content - 163 calories.

How to cook:

1. Wash the pork thoroughly, then dry it with dry cloths or a clean towel;
2. Place it in a large saucepan or saucepan;
3. Add cloves, bay leaves, pepper mixture and honey;
4. Add salt to your taste;
5. Wash the tomatoes, cut out the green parts and cut into cubes;
6. Peel the onion, cut it into half rings;
7. Peel the garlic cloves;
8. Rinse and chop the parsley;
9. Peel the celery and cut into rings;
10. Peel the carrots, rinse and cut into rings;
11. Wash the pepper, remove the seeds, and cut the sweet part into strips;
12. Add tomatoes, onions, garlic, parsley, celery, carrots and peppers to the shank;
13. Pour in half the beer and add enough water to cover the shank;
14. Simmer the pork over medium heat for two hours;
15. When the liquid has evaporated, it is necessary to pour the resulting broth over the pork;
16. After two hours, take out the knuckle and place it in the mold;
17. But first, place the garlic cloves in the mold (now peel the head);
18. Add honey to the remaining beer and stir;
19. Pour over the pork and bake for twenty minutes at 220 Celsius;
20. After this, bake at 160 degrees for forty minutes.

If your shank is frozen, then you need to defrost it gradually. That is, put it in the refrigerator first. At the same time, do not forget about the container, as the ice will drain. Then, when the product can be defrosted, it must be taken out and left at room temperature for at least three hours. After this, you can start cooking.

In the last recipe, we first boil the pork and only then bake it. We recommend boiling it with the peel. It is this that will give the dish that special taste and aroma.

Since we are preparing the dish in the oven, we advise you to use the hind knuckle of the pig. It is she who is more meaty. The front one is more suitable for jellied meat and is always lighter in weight. Therefore, among the assortment, choose the one that is larger, it will probably be at the back.

If spices bother you during cooking, you can first place them in an empty tea bag or a homemade gauze bag. Then they will all be together, but will not interfere.

Check the pig's skin for any remaining hair. If you find hairs, we recommend removing them with a razor or a regular kitchen torch.

It is better to buy a young shank so that the dish from it turns out more tender and juicy. Typically such a product weighs no more than two kilograms.

Cook with pleasure, using your favorite spices to create new tastes for yourself and your loved ones. Do not regret your time, because the result will definitely leave you satisfied.

Pork knuckle baked in the oven has a surprisingly delicate taste. This is achieved thanks to a special cooking technology, when the meat is completely saturated with its own fat and spices. Any housewife can pamper her household with such a product; the main thing is to have a suitable recipe on hand.

The best raw material for the dish is the back of the leg, which is located above the knee. In addition, the animal must be no older than 2 years.

A simple option for beginners

Often, inexperienced cooks feel intimidated before preparing a new dish. Advice from good friends or step-by-step recipes will help relieve stress. Let's consider one of the simplest options.

To prepare pork knuckle baked in the oven, first collect the necessary set of products:

• meat;
• large onion;
• salt.

To obtain excellent taste, the boiled leg is dried and then fired with a gas burner. This gives it a slight smoky flavor, which is the highlight of this dish.

Serve pork knuckle baked in the oven along with potatoes or stewed cabbage.

Fragrant meat with garlic

Fans of spicy food prefer to cook knuckle baked in the oven with various seasonings that are on hand. Most often it is pepper, garlic or. Even if you take just one ingredient, you will get an excellent dish. To prepare it you will need the following components:

• pork knuckle;
• black pepper in powder form;
• a set of spices for meat;
• vegetable oil;
• mayonnaise;
• garlic;
• salt.

Step-by-step instructions for creating a dish:

At the dinner table, pork knuckle in foil, baked in the oven, is served with potatoes or rice.
It is important to season it with tomato sauce, mustard and fresh herbs.

An excellent dish with notes of ancient Prague

Those who were lucky enough to visit the ancient part of the capital of the Czech Republic know firsthand what delicacies they prepare for tourists. I would especially like to mention the baked “Boar's Knee”. Its aroma and juiciness cannot be confused with anything else, but you can prepare something similar at home. In principle, this is the most ordinary knuckle in beer, baked in the oven. To prepare it, take a simple set of ingredients:

• beer (preferably dark);
• pork (knuckle);
• carrot;
• garlic;
• laurel leaves;
• carnation;
• pepper;
• caraway;
• mustard in the form of grains (French);
• coriander;
• salt.

The secret of cooking consists of such simple operations. First, the meat is thoroughly washed and any remaining bristles are removed. Next, they cut it into small pieces, after which they put it in a saucepan, fill it with beer and put it on the fire.

When the meat boils, remove the foam as it appears. Then celery, garlic cloves, bay and spices are added to the broth.
Cook for at least 2 hours, stirring occasionally. At the same time prepare the sauce: large quantities broth dissolve 1 tablespoon of honey. Then add mustard, coriander, cumin. Mix everything thoroughly.

Remove the boiled pork from the pan to allow it to dry and cool slightly. After this, put it on a baking sheet, pour it generously with sauce and send it to a preheated oven.

To make the meat juicy, every 30 minutes, it is poured with beer broth and spicy sauce.

The knuckle prepared according to this recipe, baked in the oven, is decorated with herbs. Serve as a main dish with mashed potatoes, buckwheat or rice porridge. You can emphasize its taste with dry wine or vodka.

Let's consider another option for preparing this dish using beer.

List of ingredients:

• pork knuckle;
• several onions;
• carrot;
• beer for marinade;
• spices;
• laurel;
• chili sauce;
• salt.

It was noticed that step-by-step recipes for shanks baked in the oven with photos help beginners easily create masterpieces with their own hands.

The cooking process consists of simple steps:

Appetizing pork knuckle baked in a sleeve

Every housewife wants to please her household with a delicious dish. And you don’t have to wait for a holiday to do this. Appetizing juicy meat with a golden crispy crust is sure to please adults and children who gather for a family meal. We are talking about oven-baked pork knuckle in a sleeve. For the dish, take simple ingredients:

• pork (knuckle);
• several cloves of garlic;
• mustard;
• turmeric;
• soy sauce;
• different types;
• Bay leaf;
• salt.

Traditional cooking method:

Check the readiness of the pork using a sharp knife. If clear liquid leaks out of the meat during the puncture, it’s time to turn off the oven.

Video recipe for Czech knuckle

Pork knuckle with vegetables

Many will agree that meat goes wonderfully with vegetables. Even in winter, enterprising cooks use them frozen. A dish is prepared from the following products:

• small-sized knuckle;
• carrot;
• broccoli;
• pumpkin;
• spices;
• salt;
• vegetable fat.

The cooking option consists of simple operations. First of all, the meat is rubbed with seasonings mixed with salt. Wrap in a sheet of foil and place on a baking sheet. To properly bake a knuckle in the oven in foil, it is heated to a temperature of 200 degrees, and only then the meat is placed.

After 2 hours, remove the pan from the oven, cut the foil and put it back on the fire. When a crust forms, after about 15 minutes, the meat is taken out again, but now vegetables are laid out around it. Bake for another 20 minutes. It is better to serve the finished dish while it is warm, otherwise it will lose its exquisite taste and aroma.

Video recipe for pork knuckle Bovar style

The shank is the part of the pork leg below the knee joint. In cooking, parts of the hind, more fleshy, limbs are used to prepare second courses, and the front ones are used for first courses, jellies and jellied meats.

One of the most famous pork knuckle dishes, known throughout the world, is “Baked Boar's Knee” - a delicacy of national Czech cuisine. Traditionally, boar shank was used as the main ingredient, but nowadays pork is increasingly used. At home, housewives often prepare knuckle baked in the oven - it is very similar to a traditional Czech dish. As a variation - pork knuckle in the oven in foil.

Something about the knuckle

Regardless of the recipe, there is something common that unites them.

1. A large amount of “material” is required: it usually takes 1.2 kg of shank to prepare just one serving - a lot goes into bones, skin, lard - in addition, the meat is boiled (fried) a lot.
2. The cooking process itself is very long and usually takes 3-4 hours, although there is nothing complicated in the cooking technology.
3. Pork knuckle in the oven will turn out softer, juicier and more tender if it is pre-cooked.
4. When baking, apples are often added to reduce the fat content of the dish.
5. The finished product is quite fatty, so it is usually served with sauerkraut, pickled cucumbers, and pickled tomatoes.

Cooking features

It is better to take the knuckle with the skin on for cooking, even if your family members or guests do not eat the skin: when cooked in the skin, the meat turns out more juicy and does not dry out.

There are two main methods for preparing shanks - simpler and more complex. The first is to bake the pork shank in the oven at a relatively low temperature (about 160 ° C) for three hours. Second: before cooking the shank in the oven, you need to boil or marinate the meat. By the way, in cafes and restaurants it is the second method that is usually used, since the longest part of the process (cooking) can be carried out in advance, and after ordering the client does not have to wait long - baking itself does not take much time.

Knuckle in the oven. Classic recipe

Since the initial volume of food is large, it is recommended to use the largest pan available.

Place peeled and coarsely chopped carrots, celery, ginger and parsley root into boiling water, add 2-3 onions with the tops cut off, peeled to the last layer. Add cloves to boiling water (you can stick them into onions), add a lot of salt, add bay leaves, black peppercorns and allspice, which should first be coarsely crushed (do not grind!). If desired, you can add juniper berries and marjoram - the spices will give the dish a gamey aroma. As soon as everything boils, add the washed (cleaned if necessary), dried shanks with napkins, bring to a boil and cook over low heat for an hour - the time depends on the weight of the product and the age of the animal: the more shanks or older the pig, the longer the cooking time will be.

Remove the cooked product from the broth, cool slightly, cut the skin with a cross every 3 cm - this way the meat will cook faster and the excess fat will be rendered without damaging the meat. Coat the skin with a mixture of mustard, vegetable oil and ground pepper, place on a baking sheet lined with foil, and place the baking sheet in an oven preheated to 220 °C.

You can lubricate the skin both before cooking and before the end of baking. In the latter case, there is a higher probability that the knuckle will not burn; besides, instead of sunflower oil, the meat can be poured with fat rendered from the knuckle. Let's move on to the main question: how to cook a shank in the oven so that it turns out soft? After 15 minutes of baking at high temperature (as soon as the shank is browned), the oven temperature should be reduced to 180-190 ° C and bake until the skin becomes glossy, shiny, golden brown. In this case, approximately every 10 minutes, the prepared dish must be thoroughly watered with the juice released from the shank. The total baking time is on average 40 minutes. The finished dish, removed from the oven, is covered with foil and left to stand for 10 minutes before serving.

Pork knuckle crusted with honey and mustard

To prepare this dish, in addition to pork knuckle, you will need 1 carrot, 1 onion, one large spoon each of honey, mustard and soy sauce, 10 cloves of garlic, allspice and black pepper (peas), salt. The amount of seasonings and vegetables is based on 1.3 kg of shanks.

Place the washed and cleaned shank in a saucepan and add water so that the shank is completely covered with water and no part of it protrudes. Bring to a boil over medium heat, skim off the foam and cook at the lowest power for about one and a half hours. Then add salt, add peeled onions and carrots, bay leaves and peppers, and cook for about another hour. Remove the cooked shank from the pan, cool slightly and dry. Make slits in the skin and insert peeled cloves of garlic into them. Prepare the sauce by mixing soy sauce, honey and mustard, and thoroughly coat the shank with it on all sides. Then wrap it in foil, place it on a baking sheet or in a baking dish and bake at a temperature of about 200 ° C for an hour. 10 minutes before cooking, unfold the foil to form a golden brown crust.

Pork knuckle in beer

So, how to cook shank in the oven according to this recipe? It should be soaked in cold water overnight, after which the water should be drained, the shank should be cleaned if necessary, filled with beer (both light and dark, at the rate of 2 liters per 1.2 kg of shank), add onion cut into half rings, coarsely chopped garlic , oregano, cumin, marjoram, salt, rosemary, chili powder, thyme - all to taste, bay leaf and black peppercorns. Leave the shank in the resulting marinade for a day in a cold place.

Cook the marinated shank over low heat in the same marinade for 3-4 hours. As the liquid boils, add boiling water. Stuff the boiled shank with garlic, coat it on all sides with mustard, pour over beer and bake in the oven for an hour, regularly pouring beer over it not with juice.

1. The shank can be prepared not in one day, but distributed over time - the fact that it will be cooked today and baked tomorrow will not deteriorate the quality of the dish.
2. If you want to give the knuckle a shape, wrap it tightly in gauze, chop it with toothpicks or tie it with twine while cooking. The “packaging” should be removed before further processing.
3. The broth remaining after boiling the shank can be used to make soups or even for aspic - the broth is quite strong and easily turns into jelly when cooled.

Pork knuckle is most often used to prepare rich broth or jellied meat. But these are not all the dishes where she can show herself. Knuckle baked in the oven is a recipe with excellent results. Tender juicy meat with soft jelly streaks, with thin, rendered lard - an excellent appetizer, a delicious addition to side dishes, it can be used to make sandwiches, or can easily be served as an independent dish.

To bake a pork knuckle in the oven in foil, prepare the necessary products according to the list.

It is better to choose a larger pork knuckle so that it is meaty. It needs to be washed well and scraped with a sharp knife. If there are remnants of stubble, you need to spray it with a torch or lighter and wash it thoroughly again.

Then, on one side (the one closest to the bone), make a deep cut, right down to the bone. And with the sharp tip of a knife, slowly, moving slowly, cut out the bone. It should remain white, with virtually no meat.

When removing the bone, you need to try not to damage the skin - this way the shank will look much more attractive on the dinner table. When the shank is left without a bone, you need to lay it out skin side down, put finely chopped garlic on the meat, add salt and season with spices.

Roll the knuckle into a log. Using a strong thread, pull tightly and tie.

In a bowl, combine honey, vegetable oil, lemon juice and spices.

Mix everything and generously grease the entire surface of the shank. Place bay leaves.

Wrap tightly in several layers of foil and place in the pan. Bake the pork knuckle in the oven in foil for 1.5 hours at 180 degrees.

After the time has passed, carefully cut the foil and take the shank out into the cold until it cools completely.

Before cutting, remove the bay leaves and remove the thread.

The tasty, juicy, tender and meaty shank is ready.

Bon appetit. Cook with love.

Most housewives are not averse to replenishing their culinary repertoire with recipes for delicious and satisfying dishes that are inexpensive, easy to prepare, and at the same time capable of decorating a holiday table. This is a knuckle baked in the oven. This dish is perfect for family lunches and dinner parties. If you cook it correctly, then there is hardly a person who is dissatisfied with the taste of this dish.

Cooking features

Knowing a recipe is sometimes not enough to prepare a truly delicious dish. And all because the result depends not only on the ratio of ingredients, the method and time of their heat treatment. The choice of products and their preparation for further processing is of great importance, as well as other things that may seem insignificant.

• There are front and rear handlebars. The front ones are ideal for preparing jellied meat, but the rear ones, which are larger and meatier, are more suitable for baking.
• Pork, especially the shank, must be washed in warm water before cooking, as it contains too much fat. In addition, the knuckle must be scraped well. It will be easier to clean the shank if you soak it in water for a couple of hours beforehand.
• Even long-term baking will not soften the skin of the shank. If you want it to become softer, the shank must be boiled before baking. Moreover, this must be done for at least two hours, otherwise the expected effect may not be achieved.
• The baking time for the shank depends on its size, the temperature in the oven, as well as how long it was boiled before and whether it was boiled at all. For this reason, it is better to focus on the time specified in a specific recipe, adjusting it up or down depending on the circumstances listed above. In other words, if your shank is larger than what is indicated in the recipe, its cooking time should also be increased.
• If you marinate the shank before cooking, it turns out juicier and tastier. In addition, the organoleptic qualities of the finished dish largely depend on the marinade.

You can bake the shank in the oven in a sleeve or foil, or directly in a baking dish. The first options are considered more successful, since in this case the meat does not dry out and remains tender and juicy.

Shank in honey mustard sauce, baked in foil

• knuckle – 1.5 kg;
• honey – 70 g;
• mustard (sauce) – 50 g;
• garlic – 5 cloves;
• salt – 10 g;
• hops-suneli – 5 g.

Cooking method:

• Wash the shank in warm water, put it in cool water for an hour and a half so that it “soaks” a little, scrape the skin with a knife, rinse the meat again in warm water, dry it with paper napkins.
• Make three circular cuts on the skin around the perimeter. This is necessary so that the skin does not tighten the meat when baking.
• Peel the garlic, cut each clove into 2-3 parts, stuff the shank with garlic through the slits in the skin.
• Heat the honey until it melts until liquid. Mix it thoroughly with mustard. Add seasonings to this mixture, add salt and stir again.
• Coat the shank on all sides with honey mustard sauce.
• Wrap the shank in foil and place in a cool place for a couple of hours to marinate the meat.
• Place the shank in foil on a baking sheet. Preheat the oven to 180 degrees. Place a baking tray in it. Bake for 2 hours.

If the knuckle is larger (2 kg), the baking time must be increased to 3 hours. You can serve the baked shank whole. If you are preparing it for a family dinner, cut it into slices and serve with mustard and a side dish of stewed vegetables. Pork prepared according to this recipe can also be served as a cold appetizer, cooled and sliced ​​thinly.

Knuckle baked in foil with potatoes

• knuckle – 1.5 kg;
• potatoes (preferably young) – 1 kg;
• onions – 0.2 kg;
• bay leaf – 1 pc.;
• vegetable oil – 40 ml;
• black peppercorns – 6 pcs.;
• salt, complex seasoning for barbecue - to taste.

Cooking method:

• Prepare the shanks for baking by washing and scraping well. Don't forget to dry.
• Mix the barbecue seasoning with oil and rub the shank with this mixture. Instead of butter, you can use mayonnaise or sour cream. They are needed to “seal” the seasoning to the pork leg.
• Cover the shank with cling film and place in the refrigerator for 2-3 hours.
• Fold the foil in several layers and place the knuckle in the center.
• Wash the potatoes; if it is not too young, then peel it. Cut large tubers in half, leave small ones whole. Place the potatoes around the shank. Sprinkle it with a little salt and seasoning.
• Peel the onion. Cut it into rings. If the onions are large, you can cut them into halves or even quarter rings, but the rings still look better.
• Place the onion rings on the potatoes, between the shanks and potatoes, between the tubers.
• Add peppercorns and bay leaf.
• Carefully pack everything together in foil.
• Place on a baking sheet and place in an oven preheated to 180 degrees. Bake for 2 hours.

The shank prepared according to this recipe is best served hot, using the potatoes and onions with which it was baked as a side dish.

Knuckle baked in a sleeve

• knuckle – 1.5 kg;
• honey – 35 g;
• adjika – 20–30 g;
• soy sauce – 40 ml;
• orange – 0.5 pcs.;
• lemon – 0.5 pcs.;
• garlic – 3 cloves;
• salt, spices - to taste.

Cooking method:

• Wash the knuckle, scrape it, dry it with a towel.
• Wash the fruit. Squeeze the juice of half a lemon and half an orange into a bowl. Add soy sauce here.
• Melt the honey, mix it with adjika and add to the mixture of soy sauce and citrus juice.
• Add spices and salt to taste. You should be careful with salt, and if you don’t like salty things too much, you can do without it altogether. After all, both soy sauce and adjika contain it in sufficient quantities.
• Carefully coat the shank with sauce and leave to marinate under film for two hours.
• Peel the garlic and cut it into slices.
• Place some of the garlic in the cooking sleeve, then place the shank in it and add the remaining garlic, placing it on top of the meat. Pour the sauce in which the shank was marinated into the sleeve.
• Tie the sleeve on both sides and poke several holes in it with a toothpick.
• Place the sleeve with the knuckle with the holes facing up in a baking dish. Place in an oven preheated to 180 degrees. Bake the shank for 2 hours, then cut the sleeve and bake for another 15 minutes.

The shank baked in a sleeve according to this recipe can be eaten both cold and hot. In the latter case, a side dish of baked or stewed vegetables would not hurt.

Knuckle baked in a sleeve with sauerkraut

• knuckle – 1.5 kg;
• sauerkraut – 0.3 kg;
• potatoes – 0.3 kg;
• celery root – 100 g;
• carrots – 0.2 kg;
• onion – 0.2 g;
• soy sauce – 50 ml;
• beer – 100 ml;
• honey – 35 g;
• vegetable oil – 50 ml;
• salt, spices - to taste.

Cooking method:

• Wash the knuckle and place it in a saucepan.
• Peel the vegetables. Cut the celery root into large pieces, cut one carrot and one onion in half. Place it on the knuckle. Add spices to taste. Black peppercorns and bay leaves work well.
• Fill the shank with water and place it on the stove. Cook, adding water periodically, for two hours.
• Grate the remaining carrots.
• Cut the onions not used for cooking meat into half rings and fry in oil.
• Add carrots, fry together for 5 minutes.
• Boil the potatoes until half cooked, peel and cut into round pieces.
• Wash and squeeze the cabbage. Add to the onion and simmer for 10 minutes.
• Place cabbage at the bottom of the sleeve. Place potatoes on it. Place the knuckle on top of the vegetables.
• Mix soy sauce, beer, melted honey, spices. Pour the mixture over the shanks.
• Tie the sleeve, making several holes in it to allow steam to escape.
• Place the mold on the sleeve and place in the oven, preheated to 180 degrees.
• Bake for 40 minutes.

A shank baked in a sleeve with sauerkraut and potatoes is a complete dish that will appeal to those who like the skin to be soft.

The shank takes a long time to bake in the oven, but the result is worth the wait.